Homemade Rye Bread

This bread is crusty, hearty and tastes just like something from an American Jewish deli. It has a great flavor and is delicious with Swiss cheese, mustard, some corned beef, or really just about anything. I used a bread machine but if you have a mixer with a dough hook, that’ll do the trick. I was surprised how easy this is! Your house will smell amazing, trust me. For those of us watching our figures, rye bread is lower in carbohydrates and higher in fiber than just plain white bread, too. Everybody wins.

Just a note before you begin, I highly recommend using a cooking scale to weigh the ingredients. I’ve given both metric and cup/tsp measure but I recommend the metric since it’s more specific and will give you a more consistent result! Also, if you can’t find rye flour at your local supermarket, I’ve also seen it in health food stores.

Time: 2-2.5 hours
Yield: 1 large free form loaf

Ingredients:
250g (2 cups) rye flour
250g (2 cups) white flour (all purpose or bread flour)
10g (2 tsp) instant yeast
10g (2 tsp) salt
1g (1/4 tsp) sugar
10g (2 tsp) caraway seeds (lightly crushed*)
350ml (1.5 cups) warm water

*I suggest crushing the caraway seeds a bit or else they get stuck in your teeth. I put them in a Ziploc bag and bashed it a few times with a rolling pin. It’s also cathartic!

Instructions for Bread Machine:
1. Mix the ingredients together in the order specified by your bread machine.
2. Use the “dough” setting, which should be a bit over an hour.
3. When the timer goes off, heat your oven to 180C (350F). Fill a shallow baking dish with water, and place the dish on the bottom shelf of your oven (or just on the floor of the oven if you don’t have space). The evaporation of the water during baking will make for a nice crust.
4. Line a baking sheet with baking paper (wax paper) and gently turn out the dough onto the sheet. Shape it gently into a round loaf shape, manipulating it as little as possible. Cover with a tea towel and let it rise for another 20 minutes.
5. Bake for about 40 minutes. The loaf should be medium brown and should sound hollow when you knock on it.
6. Let cool before cutting. (Warm bread seems like it’d be good, but it won’t slice well until it’s cooled.) Enjoy!

Instructions for Stand Mixer:
1. Put all ingredients into your mixer bowl and mix with a dough hook for 7-10 minutes until it’s well incorporated.
2. Cover the dough with a little flour and place into a bowl covered with a towel. Let it rise in a warm place for 1-2 hours, or until it’s about 1.5 times the size.
3. 20 mins before you’re ready to cook the dough, heat your oven to 180C (350F). Fill a shallow baking dish with water, and place the dish on the bottom shelf of your oven (or just on the floor of the oven if you don’t have space). The evaporation of the water during baking will make for a nice crust.
4. Line a baking sheet with baking paper (wax paper) and gently turn out the dough onto the sheet. Shape it gently into a round loaf shape, manipulating it as little as possible. Cover with a tea towel and let it rise for another 20 minutes.
5. Bake for about 40 minutes. The loaf should be medium brown and should sound hollow when you knock on it.
6. Let cool before cutting. (Warm bread seems like it’d be good, but it won’t slice well until it’s cooled.) Enjoy!